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Professional Cheesemaking Fundamentals

    Event Start: Oct 28, 2013 - 09:30 AM

    Event End: Oct 31, 2013 - 05:00 PM

    Welbeck Nottinghamshire S80 3LR

    Learn the fundamentals of artisan cheesemaking with raw milk, with French technician Ivan Larcher.

    This specialist course will provide students with the essential knowledge of how milk is transformed into cheese. Spend four-days exploring the chemistry and microbiology of cheesemaking and investigate the components of milk and its composition. Examine the role of starters and rennets in the cheesemaking process and compare methods of production for soft, hard and lactic cheese.

    Course size limited to 6; cheese professionals only.

    Tuition : 650 euros, lodging not included.

    This course is scheduled to be taken in a suite with Affinage: the Art and Science of Maturing Cheese, at the Academie Opus Caseus, though each course may be taken separately.

    Learn more: http://www.schoolofartisanfood.org/coursedetail.aspx?instanceID=690

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